These sweet cream pancakes are fluffy, rich and crave-worthy. They use heavy cream instead of milk which makes them extra delicious.
One the secrets to light and fluffy pancakes is to prepare the batter ahead of time; letting the batter rest for about 20 minutes before cooking the pancakes does the trick.
These pancakes use everyday ingredients. I personally keep a small container of heavy cream in my fridge at all times. It comes handy to make my Gigi Hadid Pasta and for these pancakes.
- Flour: We are using all-purpose flour in this recipe.
- Butter: Melted butter helps the batter come together, we use unsalted butter in this recipe.
- Heavy cream: This is the secret ingredient in this recipe and adds a layer of creaminess to the recipe.
- Eggs: The binding element to most recipes, we will whisk them lightly to add more air and make the pancakes fluffier.
- Baking powder: Always a staple in the pantry and a must-use ingredient to create a fluffy pancake
- Baking soda: Another pantry staple, it works in tandem with the baking powder.
- Sugar: to add the a bit of sweetness to the batter. We don't want the pancakes to be too sweet since we will finish them up with maple syrup.
- Sea salt: A pinch of sea salt rounds up the flavor in the recipe and brings up the sweet notes in the batter.
Tips for fluffy pancakes
Resting the batter for a few minutes, about 20, will allow the batter to yield the fluffiest pancakes.
I also beat the eggs lightly before mixing dry and wet ingredients. This will create pockets of air that allow the pancake to rise.
Another important thing to consider in order to make fluffy and thick pancakes is to flip them with care, making sure each side is fully cooked before turning them to cook the other side.
The stove should be at a low/medium heat. If the heat is too high the pancake will brown too quickly on the outside but the batter will be raw inside.
Step by step instructions
These instructions are an overview of the process. Full recipe and all steps are in the printable version below.
Melt the butter in a small sauce pan and set aside. Let it cool down.
Start by whisking together the flour, sugar, baking powder, baking soda and salt in a large bowl until well combined.
In another bowl whisk the eggs and beat them lightly until well combined. Add the heavy cream and whisk smooth.
Add the melted butter and heavy cream and egg mixture to the flour and whisk until just incorporated.
Let the batter rest for 20 minutes but no longer than 30. If you plan on making the pancakes later, refrigerate the batter.
Heat up a non-stick skillet over medium heat. Add a little bit of butter if needed add about ¼ cup of the batter to the skillet.
Avoid overcrowding the skillet so the pancakes have room to spread so work in small batches. You can place them in your oven over low heat to keep them warm while you finish cooking the whole batch.
Storage and freezing
Cooked pancakes will keep well in the fridge for a 2-3 days. To reheat, just place them in a buttered pan on medium heat for 2 minutes on each side.
You can also microwave them for a few seconds, about 20, adding 10 seconds more if needed until warmed up.
These pancakes freeze very well. Place them in a ziplock bag, separated by small pieces of parchment paper.
Sweet Cream Pancakes
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 2 ½ cups Heavy cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter melted
- Melt the butter in a small sauce pan and set aside. Let it cool down.3 tablespoons unsalted butter
- Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl until well combined.1½ cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon sea salt
- In another bowl whisk the eggs and beat them lightly until well combined. Add the heavy cream and whisk smooth.2 large eggs, 2 ½ cups Heavy cream
- Add the melted butter and heavy cream and egg mixture to the flour mixture and whisk until just incorporated.
- Let the batter rest for 20 minutes but no longer than 30. If you plan on making the pancakes later, refrigerate the batter.
- Heat up a non-stick skillet over medium heat. Add a little bit of butter if needed add about ¼ cup of the batter to the skillet.
- Cook the pancakes for about 2 minutes on each side until bubbles start forming.
- Flip them carefully and cook for until the batter is cooked through and both sides are golden brown
- Serve with fruit and maple syrup